Lucy's Wheatberry Soup Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Oil | 2 Tablespoon | |
| Wheatberries | 1 Cup (16 tbs) | |
| Hot water | 7 Cup (16 tbs) | |
| 1 hambone with about 1 cup meat attached | ||
| Carrot | 1 Cup (16 tbs), diced | |
| Sweet red pepper | 1/4 Cup (16 tbs), diced | |
| 1 rib celery, diced | ||
| 1 cup finely shredded cabbage | ||
| Marjoram | 1/2 Teaspoon | |
| Pinch of thyme | ||
| Salt | 1 Teaspoon | |
| Egg yolk | 1 , Well beaten | |
| Whole milk | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1) In a heavy kettle, saute the onion and garlic in oil, stir in the wheatberries, pour in the hot water and the hambone.
2) Simmer covered for about 2 hrs or until the wheatberries are softened.
SERVING
3) Serve immediately.
1) In a heavy kettle, saute the onion and garlic in oil, stir in the wheatberries, pour in the hot water and the hambone.
2) Simmer covered for about 2 hrs or until the wheatberries are softened.
SERVING
3) Serve immediately.
Chef
